This baked sweet potato with smoked mackerel is a tasty way to up your omega-3 intake.
630 calories per serving
2 medium-large sweet potatoes (each around 250g), scrubbed
2 smoked mackerel fillets (each around 75g), skinned
10 cherry tomatoes, quartered
1/4 cucumber, cut into roughly 1cm chunks
2 tbsp good-quality mayonnaise
4 tbsp full-fat live Greek yogurt
4-6 radishes, finely sliced, or pickled red onions (see recipe on page 39), to serve (optional)
1. Preheat the oven to 200C/180C fan/gas 6.
2. Place the sweet potatoes on a baking tray and prick each one a couple of times with a fork. Bake for 50-60 minutes, or until tender (see Cook’s tip).
3. Just before the potatoes are ready, flake the mackerel fillets into a bowl and add the tomatoes, cucumber, mayonnaise and yogurt. Season with freshly ground black pepper and mash together roughly.
4. Divide the sweet potatoes between two plates and make a cross in the middle of each one. Open out, stuff with the mackerel mixture, top with the sliced radishes and serve.
Cook’s tip You could also microwave the sweet potatoes for around 8 minutes on high.
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